Almond Bars Recipe
These brownie-style almond bars bake in a 13x9-inch pan for 36 buttery, chewy squares. Whipped eggs, melted butter, and pure almond extract create a tender crumb topped with crunchy toasted sliced almonds.
Equipment
- 13x9-inch baking pan
Ingredients
- 4 eggs
- 2 cups sugar
- 1 cup butter, melted (no substitutes)
- 2 cups all-purpose flour
- 2 1/2 teaspoons almond extract
- 1 cup cups sliced almonds (increase or decrease as desired)
- 1/2 cup confectioners' sugar (optional)
Instructions
- Whip the eggs with the sugar until thick and pale yellow, then incorporate the slightly cooled melted butter, flour, and almond extract until evenly combined. The mixture should change from an airy, lemon-colored egg foam into a thick, glossy batter with no visible flour pockets.
- Use a spatula to distribute the batter evenly across the buttered 13x9-inch pan, then scatter sliced almonds over the surface if desired and press them in lightly. An even layer helps the center and edges bake together, while gentle contact with the batter helps the almonds stay attached.
- Bake at 325°F for 30 to 35 minutes, testing the middle with a toothpick near the end of the baking window. A clean toothpick signals doneness, and the center may look slightly puffed without the edges becoming dark brown.
- Set the pan on a cooling rack, add a light dusting of the optional confectioners’ sugar if desired, and leave the bars in the pan until completely cool. The slight oven puff will settle as the crumb firms, giving the slab enough structure for neat slicing.
- Divide the cooled slab into a grid with 9 portions along the long side and 4 along the short side. This produces 36 small bars with firm edges and a chewy center.
Notes
Ingredient tip: Let the melted butter cool until warm rather than hot before mixing it into the beaten eggs so the heat does not curdle the batter.
Topping tip: Use raw sliced almonds since they toast while baking, and gently press them into the surface of the batter so they stay attached.
Slicing tip: Allow the slab to cool completely before cutting, and use a disposable plastic knife wiped between cuts to slice cleanly without dragging the chewy crumb.
Storage: Cool the bars completely before sealing them in a container with parchment or wax paper between layers so condensation does not soften the almond topping or dissolve the powdered sugar.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.